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Bacon
Sept 4, 2024 6:18:53 GMT -5
Post by Captj on Sept 4, 2024 6:18:53 GMT -5
Look at the label. IF it says water added that means 10% or less water added. If it contains a higher water content it has to state the percentage of added ingredient. If it states either no water added, or nothing at all then that is the better product. The water is actually cure that's injected or combined through vacuum massage processing. Other items to check for are phosphates, celery products, soy or other products which encapsulate the salt soluble protein and bind the water to the meat. If the product is what I consider adulterated with any of these products to actually cheapen the cured product I will pass on it. Throw some phosphate on a dirty floor and see what happens. Don't want that in my body. Excess water (cure) bound to the meat makes it harder to cook down to ready to eat. CaptJ knows his bacon, any brands you recommend? Jones makes some good sausage. Not cheap, but good quality.
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